MEXICO’S CUISINE – AZTEC

Maize (corn) was the utmost vital staple in Aztec cuisine, a crop that was so important to Aztec society that it played a central part in their mythology. As in similar to wheat in Europe and rice in most of East Asia, it was such an important part of the meal that without which a meal was not regarded as a meal. It was available in an exquisite number of varieties dissentient in color, texture, size and prestige and was eaten like tortillas, tamales or atolli, maize gruel. Salt and chili, peppers were the other constants of Aztec food whereas the fundamental definition of Aztec fasting was to abstain from these two favorers. The other giant chunk were beans and New World varieties of the grains such as Amaranth (or pigweed), and chia. The unification of maize and these essential foods would have provided the average Aztec with a very well-rounded diet without any significant deficiencies in vitamins or minerals. The processing of maize called nixtamalization, the cooking of maize grains in alkaline solutions, also drastically increased the nutritional value of the common staple.

the most common drinks were water, maize gruels and pulque, the fermented juice of the century plant and there exited many different fermented alcoholic beverages made from honey, cacti and various fruits. The white collared took pride in not drinking pulque, a drink of commoners, and preferred drinks made from cacao. It was one of the most divine luxuries available, it was the drink of rulers, warriors and nobles and was flavored with chili peppers, honey and a seemingly endless list of spices and herbs.

The diet of Aztec included an impressive variety of animals; turkeys and various game, fowl, pocket gophers, Green iguanas, axolotls (a type of water salamander), shrimp, fish and a great variety of insects, larvae and insect eggs. They ate various mushrooms and fungi, including the parasitic corn smut, which grows on ears of corn. Squash was very popular and came in many different varieties. Squash seed, fresh, dried or roasted, were especially popular. Tomatoes, though different from the varieties common today, was often mixed with chili in sauces or as filling for tamales.